Must-Try Foods In Lake Ashinoko (Hakone) For Tourists 2026 - 2027

Natural Attraction

Food History of Lake Ashinoko, Hakone, Japan

Lake Ashinoko, nestled in the mountainous Hakone region, has a rich history intertwined with the culture and cuisine of the area. Historically, the region has been celebrated for its hot springs (onsen) and picturesque views of Mount Fuji, contributing to its status as a popular destination for refreshment and leisure among Japanese travelers and international tourists alike. The local cuisine has evolved over time, largely influenced by the natural resources available from the mountains, the lake itself, and the sea nearby. Freshwater fish, like trout and bass from the lake, alongo with seafood from the adjacent Sagami Bay are staple ingredients. Additionally, Hakone's volcanic soil has made it ideal for growing various vegetables and also for raising eggs, which are used to make the famous onsen tamago, a slow-cooked egg in hot spring waters.

Must-Try Top 10 Food Dishes in Lake Ashinoko, Hakone

Yuba (Vegetarian) - A delicacy made from the skin that forms on the surface when making tofu.
Onsen Tamago (Vegetarian) - A unique dish where eggs are slow-cooked in the hot spring waters to create a creamy texture.
Soba Noodles (Can be vegetarian) - Buckwheat noodles often served cold with a dipping sauce or in a hot broth.
Hakone Ramen (Non-Vegetarian) - A local version of the popular noodle dish, often made with a seafood or chicken-based broth.
Amazake (Vegetarian) - A traditional sweet, low-alcohol Japanese drink made from fermented rice.
Trout Sushi or Sashimi (Non-Vegetarian) - Freshwater fish caught from Lake Ashinoko itself, prepared raw.
Odawara Kamaboko (Non-Vegetarian) - A traditional steamed fish cake, known for its distinctive pink and white coloring.
Tofu Skin Sushi (Vegetarian) - Sushi wrapped in a layer of yuba rather than seaweed.
Tempura (Can be vegetarian) - A selection of battered and deep-fried vegetables or seafood.
Sansai Ryori (Can be vegetarian) - Wild mountain vegetables harvested in spring, often served in traditional Japanese dishes.